How can you tease us with your awesomeness and NOT give us the recipe? The french toast sounds fantastic!
Here is the entire breakfast!
French toast: Carmelized Bananas
• 2 medium-small firm bananas, peeled & sliced
• 1/2 tablespoon butter
• 3 tablespoons light brown sugar
• 1/4 cup coconut Malibu
• 1/8 teaspoon ground cinnamon
Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices on top. Cook undisturbed for 20 seconds, then add rum and cinnamon. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce.
Brioche loaf or buns
3 eggs
1.5 c milk
½ heaping tbs or 1.5 heaping tsp brown sugar
¼ heaping tsp cinnamon
¼ tsp vanilla
pinch of salt
Preheat the oven to 350 degrees and grease an 8x8 square pan with melted butter.
Slice the rolls or brioche loaf into 1 inch thick pieces. Dip into custard. Lay the brioche it in the pan sort of overlapping however you like, just so the pan is full and there isn’t too much movement for the bread.
In a medium bowl stir the eggs, milk, brown sugar, cinnamon, vanilla and salt.
Add the sliced bananas, then sprinkle the brown sugar over the top.
Bake for 20-30 minutes until the top is nice and crispy and the custard has set. Serve with syrup or sauce from the caramelized bananas.
Highland Toffee Tea Latte (makes 2 cups)
2c milk warmed in a saucepan
2 tbs Simpson & Vail English Toffee Black Tea in a french press with just enough water to cover. Let stew for 4 minutes.
Combine tea concentrate and milk in a mug. Add 1 tbs Ghirardelli white chocolate syrup and 1.5 tsp Cinnamon Monin to taste.